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Mary Berry Apple Chutney

Mary Berry Apple Chutney recipe
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Mary Berry’s apple chutney is a slow-cooked mixture of apples, vinegar, onions, sugar, and spices that turns into a thick, glossy, sweet-and-sharp preserve. It’s a traditional British chutney known for its warmth, aroma, and versatility.

Ingredients

Scale

  • 1kg apples (cooking apples preferred), peeled and chopped

  • 2 onions, finely chopped

  • 250g raisins or sultanas

  • 300ml malt vinegar or cider vinegar

  • 250g light brown sugar

  • 1 tsp ground ginger

  • 1 tsp ground cinnamon

  • ½ tsp mixed spice

  • ½ tsp salt

  • Zest and juice of 1 lemon

  • Optional: pinch of chilli flakes

Instructions

Step 1: Prepare the Apples

Peel, core, and chop the apples into small even pieces for quicker cooking.

Step 2: Combine Everything in the Pan

Add apples, onions, raisins, spices, lemon zest, lemon juice, vinegar, salt, and sugar into a large saucepan.

Step 3: Bring to a Gentle Boil

Stir over medium heat until the sugar dissolves and the mixture begins to bubble.

Step 4: Reduce to a Simmer

Lower the heat and simmer for 45–60 minutes, stirring occasionally to prevent sticking.

Step 5: Check Consistency

When the mixture thickens enough to hold its shape and no liquid pools at the bottom, it’s ready.

Step 6: Spoon Into Sterilized Jars

Fill jars while the chutney is hot, seal tightly, and let cool.

Step 7: Rest for Best Flavor

Allow your chutney to mature for 1–2 weeks for the flavors to deepen.

Find it online: https://maryberrycooks.co.uk/mary-berry-apple-chutney/